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Mackerel with lentil, turnip and apple slaw
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Mackerel is rich in vitamin D, and using an egg yolk in the creamy slaw dressing ups your intake even more.
1 tsp fennel seeds
1 egg yolk
1 tsp Dijon mustard
2½ tbsp cider vinegar
2 tsp extra virgin olive oil
250g pouch cooked beluga lentils
2 turnips, grated
1 carrot, grated
1 granny smith apple, grated
½ x 25g pack chives, chopped
7 black peppercorns
2 small mackerel fillets (from the fish service counter)
1. Toast ½ tsp fennel seeds in a dry pan until fragrant, then lightly crush with a pestle and mortar. Put the egg yolk and mustard in a large bowl and use a balloon whisk to mix until creamy. In a small jug, combine the vinegar, oil and 1 tbsp water, then slowly drip into the egg yolk mixture, whisking continuously; season. Heat the lentils according to the pack instructions, then add to the dressing with the turnips, carrot, apple, most of the chives and the crushed fennel seeds.
2. Heat the grill to medium-high and line a baking tray with foil. Using a pestle and mortar, crush the remaining ½ tsp fennel seeds with the peppercorns and a pinch of sea salt flakes. Sprinkle over the mackerel fillets, then put on the lined tray, skin side up, and use a sharp knife to score the skin in 3 places. Grill for 2-3 minutes until the flesh is almost all opaque; turn over and cook for 1 minute, until cooked through and opaque. Serve the mackerel with the slaw, scattered with the remaining chives.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
5.3μg Vitamin D
This recipe was first published in January 2020.